Applebee’s Spinach Artichoke Dip (2024)

You don’t have to be a rocket scientist to understand why Applebee’s spinach artichoke dip is a bestselling menu item. Warm, bubbly and cheesy, this simple yet indulgent recipe is studded with chopped artichokes and just enough spinach to pass off a spoonful as a serving of veggies.

Made with simple ingredients and ready in under an hour, this satisfying Applebee’s spinach artichoke dip recipe will quickly become your go-to for every occasion. Whether you have plans for a cozy date night at home or need a centerpiece for your game day potluck, copycat Applebee’s spinach artichoke dip is the answer. Pair it with other Applebee’s copycat recipes for the full restaurant experience. And if you love creating homemade versions of your favorite menu items from any restaurant, don’t miss these other top-rated copycat recipes.

Ingredients for Copycat Applebee’s Spinach Artichoke Dip

• Alfredo sauce: Not a fan of jarred Alfredo sauce? Make an easy homemade Alfredo sauce with no preservatives.
• Cream cheese: Make sure your cream cheese is softened. When cold cream cheese is cooked, it tends to get lumpy.
• Mozzarella: Pre-shredded cheeses contain additives like cellulose that prevent the shreds from clumping and sticking in their packaging. Unfortunately, these additives also inhibit the cheeses from melting smoothly for dips or sauces. Make your dip perfectly melted and creamy by shredding whole blocks of the best mozzarella cheese yourself.
• Artichoke hearts: Drain and pat dry the artichokes hearts as much as possible to avoid a watery dip.
• Spinach: After thawing the spinach, make sure to really squeeze out the excess water. No one wants to dunk their chip into a watery spinach artichoke dip.
• Tortilla chips: After going through all the time and effort to make this copycat Applebee’s spinach artichoke dip recipe, opt for using only the best tortilla chips as the serving vessel.

Directions

Step 1: Combine the Alfredo sauce and cheeses

Preheat the oven to 350°F.

In a large bowl, combine the Alfredo sauce with the cream cheese, Parmesan and Romano cheese blend, 1/4 cup mozzarella cheese and the garlic. Mix well so no large lumps of cream cheese remain.

Step 2: Stir in the veggies

Stir in the artichokes and spinach until evenly combined.

Editor’s Tip: Hoping to use fresh artichokes? Experiment and roast the artichokes before adding them to the dip.

Step 3: Transfer and top with more cheese

Transfer the mixture to a greased 4- or 5-cup broiler-safe baking dish and sprinkle with the remaining 1/4 cup mozzarella cheese.

Step 4: Bake until bubbly

Bake, uncovered, until the cheese is melted and the dip is bubbly, 20 to 25 minutes. Remove the pan from the oven and place it on a baking sheet.

Step 5: Broil to golden perfection

Next, preheat the broiler with your oven rack positioned 4 to 6 inches from the upper heating element. Broil the dip until the top is golden, one to two minutes. Remove the pan promptly, and serve the dip with the tortilla chips. Enjoy!

Editor’s Tip: Don’t walk away with the dip under the broiler! That’s one of the most common broiler mistakes.

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Recipe Variations

• Stir in chicken: Make this dip more filling with some shredded chicken. Buy a rotisserie chicken from the grocery store and shred the meat. Heat the chicken in the dip, and add a little extra Alfredo sauce and milk as well to make the dish a lot heartier.
• Kick up the spice: Love a little spice? Stir cayenne pepper or very finely diced jalapenos into the dip.
• Use a different cheese: Using mozzarella makes the dip taste most like the Applebee’s version, but you can use a different cheese that has a bit more flavor and depth, like shredded provolone, Gouda, cheddar or Swiss.

How to Store Copycat Applebee’s Spinach Artichoke Dip

To store the dip, allow it to cool to room temperature, then transfer any leftovers to an airtight container. Keep the dip in the fridge for up to three days.

To reheat leftover baked spinach artichoke dip, warm it in the microwave. For best results, add a splash of milk or cream to the dip before reheating it and use a reduced power setting on your microwave to maintain the dip’s creamy consistency.

Can you make spinach artichoke dip ahead of time?

Yes! Making this copycat Applebee’s spinach artichoke dip ahead of time for a big event is an excellent option. Prepare the recipe as directed through step three, then cover it tightly with storage wrap.

Store the unbaked dip in the refrigerator for up to three days. Before baking, remove the dip from the fridge, let it come to room temperature for about an hour and remove the storage wrap. Then, bake and broil the dip as directed.

Can you freeze spinach artichoke dip?

You can freeze this Applebee’s spinach artichoke dip recipe, either baked or unbaked, for up to three months in an airtight, freezer-safe container. Allow the dip to defrost overnight in the refrigerator before baking and broiling it as directed.

Copycat Applebee’s Spinach Artichoke Dip Tips

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Can this dip be made in the slow cooker?

Yes, you can make this dip in the slow cooker. Use this slow-cooker spinach artichoke dip recipe as a guideline.

Prefer the stovetop? No problem! Prepare the dip by mixing the ingredients together in a large nonstick saucepan or deep skillet (choose one that’s broiler-safe if you want to broil the dip). Warm everything gently over medium heat until the dip is creamy and the cheese is melted. Top with additional cheese. Then, if broiling is desired, transfer the dip to the broiler and cook as directed.

How can you use leftover Applebee’s spinach artichoke dip?

This leftover dip can be used in many creative ways. Smear it on a flatbread and bake it, or spread the dip within a grilled cheese just before it cooks on the griddle. Cut a chicken breast in half, stuff the dip inside and bake it all together, or add a little bit of this dip to an omelet or casserole.

What can you serve with Applebee’s spinach artichoke dip?

If you want to serve this with more than just tortilla chips, lay out crostini, potato chips, Wheat Thins, crackers, or veggies like celery sticks, carrot sticks and baby tomatoes.